Recipe

Beef provençale casserole

Nov 30, 2009 1:00pm
  • 3 hrs cooking
  • Serves 4
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Ingredients

Beef provençale casserole
  • 2 tablespoon olive oil
  • 1 kilogram gravy beef, cut into 4cm pieces
  • 2 rindless bacon rashers (130g), finely chopped
  • 1 medium leek, thinly sliced
  • 2 medium carrots, coarsely chopped
  • 1 trimmed celery stalk, coarsely chopped
  • 2 clove garlic, crushed
  • 410 gram can crushed tomatoes
  • 1 1/2 cups (375 millilitres) beef stock
  • 1 cup (250 millilitres) dry red wine
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 6 sprigs fresh flat-leaf parsley
  • 2 medium zucchini, sliced thickly
  • 1/2 cup (75 grams) seeded black olives

Method

Beef provençale casserole
  • 1
    In a large saucepan, heat oil; cook beef, in batches, until browned.
  • 2
    Cook bacon, leek, carrot, celery and garlic in same pan, stirring, until leek softens.
  • 3
    Return beef to pan with undrained tomatoes, stock, wine, bay leaves, thyme and parsley; bring to the boil. Reduce heat; simmer, covered, 1½ hours, stirring occasionally.
  • 4
    Add zucchini and olives; simmer, covered, about 30 minutes or until beef is tender.
  • 5
    Remove and discard bay leaves, thyme and parsley before serving.

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